Indulge in these delightful cannoli filled with creamy custard and encased in a perfectly crunchy shell. A fusion of textures and flavors that promises to satisfy your sweet cravings.
Ingredients
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, chilled and cut into small pieces
- 1 large egg
- 1/2 cup Marsala wine or white wine
- Vegetable oil, for frying
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For Garnishing:
- Powdered sugar, for dusting
- Chopped pistachios or mini chocolate chips (optional)
Instructions
To Make the Cannoli Shells:
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Add the egg and Marsala wine, mixing until a dough forms.
- Turn the dough onto a lightly floured surface and knead until smooth, about 5 minutes.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Roll the dough out to a thin sheet and cut into 4-inch circles.
- Wrap each circle around a metal cannoli tube and seal the edges with a little water.
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the dough-wrapped tubes until golden brown and crisp, about 2-3 minutes.
- Carefully remove the shells from the oil and let them drain on paper towels.
- Once cool enough to handle, gently remove the metal tubes.
To Make the Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it begins to simmer.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 3-5 minutes.
- Remove from heat and stir in the vanilla extract and butter.
- Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.
To Assemble the Cannoli:
- Fill a pastry bag fitted with a large plain tip with the chilled custard.
- Pipe the custard into each cannoli shell, filling them completely.
- If desired, dip the ends of the filled cannoli in chopped pistachios or mini chocolate chips.
- Dust with powdered sugar before serving.
Enjoy your delicious Crunchy Custard Cannoli!
Feel free to adjust the recipe as needed!
